Mexican Spice Crusted Tuna With Onion Marmalade

Ingredients:

4 Tuna medallions of 160 gr

Spice mix:
- 2 chille guajillo
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp cumin
- 2 tsp chille piquin powder
- 1 tsp salt

Onion marmalade:
- 1 Onion, white, sliced
- 1 tsp sugar
- 1 tsp butter
- 4 tsp balsamico vinegar
- 4 tsp redwine

Method:
Blend all spices together to a fine powder conistency For the onion marmalade, caramelize sugar and butter and add onions. Stew until soft over low heat, add liquids and reduce to a nice glaze and ensure onions are soft. Adjust seasoning if necessary.

Dry rub tuna loins with spices and sear in a very hot pan with a little oil and ensure to sear the loin on all sides evenly. Wrap in clingfilm and tie up to ensure equal shape. Refrigerate for minimum 1 hour before slicing, serve with onion marmalade.